These beans look so beautiful, however once cooked they lose their colour and pattern, but they do taste wonderful once cooked. It is not easily available, however Fruit & Veg City do keep it sometimes and I am sure Indian owned green grocers will stork them. This wonderful vegetable that is very common in Kwa Zulu Natal and it is called “Double Beans”, however as per Google it is also referred to as Lima beans, but from experience Lima beans are green in colour and these beans have the most amazing pink and purple colours once they have been shelled. They have such a rich buttery flavour and texture once cooked. We generally cooked as a curry with tomatoes, however I have also steamed them (this method ensured they retained a bit of their colour & pattern) and added them to a mixed Asian leaf salad and it was divine.
Beans in their Shells
Shelled Beautiful Beans
Double Beans
30ml cooking oil
1 medium onion chopped
2-3 curry leaves
1-2 dry chillies
2-3 small pieces of cinnamon
1 star anise
5ml fennel seeds
1 chopped green chilli
5ml ginger and garlic paste
5ml coriander powder
5ml cumin powder
2ml turmeric powder
5ml chilli flakes
100 ml grated tomatoes
500ml peeled double beans
5ml salt (to taste)
45ml chopped fresh coriander (for flavour & garnish)
Beans Cooked in my Pressure Cooker (i refer to my pressure cooker as my trusted right hand)
Method
Kachoomer Salald
1 medium carrot grated
Some shredded iceberg lettuce
A small piece of cucumber finely sliced
A few pieces of finely sliced red onion
1 small tomato finely sliced
10ml vinegar
Method
Mix all of the above together and add about 10ml of ordinary white vinegar
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